Classic Chicken Finger Dinner

This is such a delicious dinner, nothing fancy about it just plain good food. Raising Cane’s Chicken Fingers and Zaxby’s have pretty much the exact same food, and it is good. Chicken Fingers, Specials Secret Sauce, Crinkle Cut Fries, and Coleslaw with Sweet Tea or Lemonade on the side. You can make this at home and save money and eat much healthier.

Secret Dipping Sauce (make 1 day ahead)

1/3 Cup of Mayonnaise

2 Tablespoons Ketchup

1 tsp. Worcestershire sauce

1 tsp. Apple cider vinegar

Grind more Black Pepper than you think you need

Pinch of Garlic powder

Pinch of paprika (optional)

Mix ingredients. Put into a jar and let sit in the fridge over night.

Classic Coleslaw

Classic Coleslaw

1/2 head of Savoy Cabbage, shredded

1 Carrot, grated

2 teaspoons Apple Cider Vinegar

1/3 cup mayo

Back Pepper

I a glass bowl mix all ingredients well, cover and place in fridge while preparing the rest of the meal.

Oven Fries Texas Style

Mix well when you season the taters

1 Medium Russet Potato per person, washed well

Salt

Pepper

Seasoning, I use Cajun spice or BBQ rub.

Olive Oil

1.Preheat oven to 450.
2.Half potatoes length wise, then slice into half moons about 1/2 inch thick. Put into microwave safe bowl.
3.Drizzle with oil about 1 Tablespoon per potato. Season with your preferred seasoning, salt and pepper. Toss with your hands to make sure oil and spice are well distributed.
4. Cover Bowl tightly with saran wrap or press & seal and microwave for 1:30 and add 1 more minute for for each potato. I fixed two potatoes so I did it for 2:30 minutes.
5. Get a baking sheet and line with foil and spray with nonstick spray, and using a spotted spoon ladle on potatoes and spread out. Make sure non of the potatoes are over lapping.
6. Bake for 15-20 minutes when they start getting brown spots all over they are done. You don’t want them to get to brown or they will be hard.

Note:Bake these while you are frying the chicken and everything will be done just right. If the Chicken is done just a few minutes before the potatoes that will be just fine.

Spice mix or you favorite seasoning, I use Cavender’s Greek Seasoning & Paprika, or A little BBQ rub, or Cajun Seasoning

Flour enough to sprinkle on both sides.

3/4 cup of canola oil

Directions

On a cutting board slice chicken breast into strips what ever size or shape you want. Then season with spice on one side, the sprinkle a generous amount of flour all over that side of the strips and rub it in to the chicken. Flip and repeat seasoning and flouring.

1 Layer and Hot oil is the key.

Get a large 12 inch, high wall skillet, cast iron or whatever (I usually use non stick because I don’t like cleaning cast iron). Heat skillet on high and pour in oil. It is always dangerous cooking with this much oil so be very careful to not splatter or spill. Test oil temp by dropping a small pinch of your flour mix into frying pan. If it sizzles
vigorously then it might be ready. Put in one chicken finger if it is sizzling pretty hard then go ahead and add the rest of the chicken (make sure that you only have one layer of chicken strips in the pan). If you have more then do multiple batches, adjusting the amount of oil in skillet between batches. You want the chicken to really sizzle when it is frying, if the temp is not hot enough it will be greasy and not very crisp. Also you don’t want to burn your oil so if it is frying really hard and you think you should turn it down a bit then do it. With some metal tongs check then color of the strips when they are golden brown flip them. When the other side is golden they are done. Take the chick out of the pan and put on a plate lined with paper towel.